A show stopping way to make scones this Christmas.
Ingredients
Makes 14 to 15 scones / 1 wreath
For the scones
- 400g self-raising flour
- 80g chilled butter
- 1½ tsp baking powder
- ¼ tsp nutmeg
- ½ tsp ground cinnamon
- 1/8 tsp allspice
- ¼ tsp ground ginger
- Pinch of salt
- Pinch of ground black pepper
- 3 tbsp brown sugar
- 3 tbsp white chocolate drops
- About 280ml milk
- Egg wash (1 egg and 2 tbsp water), to glaze
- Ginger caster sugar, to sprinkle on top
For the icing
- 60g sifted icing sugar
- 1 - 2 tbsp orange juice
To decorate
- A ribbon / bow
- 2 tbsp white chocolate pieces/ drops
- 2 to 3 tbsp pomegranate seeds
Method
- To prepare the scones, preheat the oven to 220°C/ 200°C/ gas 7.
- Line a baking tray with parchment paper.
- Sift the flour, baking powder and spices into a bowl.
- Rub in the chilled butter until the mixture resembles fine breadcrumbs.
- Add salt, pepper, sugar and white chocolate drops/pieces.
- Make a well in the middle, add most of the milk and mix to a soft dough.
- Turn out onto a floured surface and knead lightly. Roll out to about 2 ½ cm thick.
- Dip a scone cutter into flour and cut the dough into rounds.
- Glaze with egg wash and dip into ginger sugar.
- Place scones, sugar side up, on a parchment lined baking tray.
- Place into the oven to bake for about 16 to 18 minutes or until golden, risen and cooked.
- Leave to cool.
- To decorate and serve, combine the icing sugar and a little orange juice and form a thick paste to drizzle over.
- Arrange the scones in a wreath shape on a cake stand or round tray.
- Drizzle icing over the top.
- Sprinkle pomegranate seeds and white chocolate drops/pieces on top.
- Place the bow on the top and serve.
Tips:
For a soft scone, don't overmix the dough
Serve with a splash of brandy crema to make it very festive!
